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Cozy Maple Pumpkin Chocolate Chip Muffins

maple pumpkin chocolate chip muffins - featured image
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These tender, moist muffins combine the warmth of maple syrup and pumpkin with rich chocolate chips for a cozy treat that’s perfect for chilly mornings or any time you need comfort food in muffin form.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ cup (1 stick, 113g) unsalted butter, melted and slightly cooled
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • ¼ cup (80ml) pure maple syrup
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) milk (whole milk preferred)
  • 1 cup (175g) semi-sweet or dark chocolate chips

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven. Line your muffin tin with paper liners or grease the cups lightly with butter or non-stick spray.
  2. Mix the dry ingredients. In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon. Whisk until everything is evenly distributed.
  3. Combine the wet ingredients. In a separate medium bowl, whisk together ½ cup melted butter (cooled slightly), ½ cup granulated sugar, ½ cup packed brown sugar, and ¼ cup pure maple syrup until smooth. Add 1 cup pumpkin puree, 2 large eggs, and 1 teaspoon vanilla extract. Whisk until fully combined.
  4. Add the milk. Pour in ¼ cup milk and whisk again. The batter will look a bit thin at this point—don’t worry, that’s normal.
  5. Combine wet and dry ingredients. Pour the wet mixture into the bowl with the dry ingredients. Use a rubber spatula to fold everything together gently. Stir just until you don’t see any more streaks of flour. A few small lumps are perfectly fine.
  6. Fold in the chocolate chips. Add 1 cup chocolate chips to the batter and fold them in with a few gentle strokes. Reserve about 2 tablespoons of chips to sprinkle on top of the muffins before baking.
  7. Fill the muffin cups. Use an ice cream scoop or a large spoon to divide the batter evenly among the 12 muffin cups. Fill each cup about ¾ full. Sprinkle the reserved chocolate chips on top.
  8. Bake. Place the muffin tin in the preheated oven and bake for 18-22 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs (not wet batter). The tops should be golden and spring back when lightly touched.
  9. Cool in the pan. Let the muffins cool in the tin for 5 minutes.
  10. Transfer to a cooling rack. Carefully remove the muffins from the tin and place them on a cooling rack. Let them cool completely if you want to add any glaze, or enjoy them warm.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. On humid days, add an extra tablespoon of flour. These muffins freeze well for up to 3 months.

Nutrition

Keywords: pumpkin muffins, maple muffins, chocolate chip muffins, fall baking, easy muffin recipe, cozy breakfast

Find it online: https://yumbelle.com/cozy-maple-pumpkin-chocolate-chip-muffins-recipe/